|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 34 for beef barley soup-soup bone
Result Page: 1
Dice meat and ... Add to meat: bones, salt, pepper, ... 1 hour. Add barley and simmer 1 ... minutes over very low heat. Remove soup bones, bay leaf, and serve.
Bring soup bones, beef and water slowly ... all ingredients except barley; bring to ... before serving. This soup is even better the 2nd day. Serves 6 to 8.
Brown beef (cut up in ... 8 cups water, soup bone, and herbs ... 30 minutes. Add barley. Cook about ... Suggestion: Use 2 cups beef broth and 6 cups water.
Place beef shanks, soup bone, salt, pepper, ... beef and bones. Allow to cool so you can cut meat into small pieces and return to pot. Discard excess fat.
Combine above and simmer approximately 2 hours.
In a large saucepan place soup bones, water, salt ... trim fat. Cut into small chunks. Return to pan. Add remaining ingredients. Simmer 1 hour. Serves 6.
In a Dutch oven or soup kettle, place soup bones, water, onion, ... carrots, celery, potatoes, barley, thyme and ... and vegetables are tender. Serves 9.
Sear beef in oil until ... Place beef and bones in a large ... and onion. Remove soup bones. Remove potato ... it to pot stir season to taste. Serves 6.
Brown chuck roast ... and add to soup stock. Shred meat. ... pot, simmer soup bone with water, chopped ... gallons. Ample to serve 60. Best if made day ahead.
Combine the first eight ingredients in a large Dutch oven and simmer until meat is tender, approximately 2-3 hours. Skim off fat occasionally. Chill ...
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